The kitchen at The Herbert Arms is built around a simple idea: start with good ingredients, treat them properly and let the flavour do the work.
We’re lucky to be surrounded by excellent farmers, butchers and producers, and those relationships shape the way we cook. From dry-aged British beef and Welsh Wagyu to local dairy, cheese and seasonal ingredients, our menus are rooted in the produce of Shropshire, Mid Wales and the surrounding countryside.
Dry-aged for flavour
Our steaks are supplied by Rikki Lloyd Butchers in Welshpool and dry-aged for 28 days to develop depth, tenderness and flavour. It’s a slower, more careful way of preparing beef, but the difference shows on the plate.
From ribeye, sirloin and fillet to larger sharing cuts, each steak is selected for quality and cooked with care over the gas chargrill. No overcomplication, no unnecessary fuss — just great beef, properly handled.
Welsh Wagyu from Bryntalch Farm
We’re proud to work with Ifor’s Welsh Wagyu at Bryntalch Farm, Abermule. It’s a local connection that gives our menu real character, bringing exceptional beef from just over the border to the tables here in Chirbury.
That sense of place matters to us. The Herbert Arms sits between Shropshire and Mid Wales, and our kitchen reflects both: rural, generous, grounded and built around people who care about what they produce.
Proper pub cooking
Steaks may be our speciality, but the kitchen is about more than the grill. You’ll also find proper pub favourites, seasonal dishes, homemade desserts and Sunday lunches made for gathering around the table.
We cook food that feels at home in a village pub: generous, familiar, full of flavour and made with care. Whether you’re here for a steak, Fish & Chips, Braised Beef & Ale Pie or a Sunday roast, the aim is always the same - good ingredients, cooked properly.
